*We skipped taking a picture because we thought a burrito pic would be boring, but Dan suggested we cut the burrito in half. It’s a great idea, but we ate the burrito already. Our bad*
Ingredients:
- 2 cups rice
- 3 cloves garlic
- 1 can of tomato sauce
- 1 can of vegetable broth
- 1 can of water (plus more to soak the rice)
- 6 tbsps taco powder (divided use)
- 2 zucchini, sliced into strips
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1 block of tofu
- 1 package of large flour tortillas
- olive oil
Directions:
- Soak 2 cups of rice in water for half an hour, then rinse
- Add 3 teaspoons of olive to a pot and stir-fry the garlic
- Add rice and stir-fry for a few minutes
- Add 1 can of tomato sauce
- Add 1 can of vegetable broth
- Add 1 can of water
- Cover the pot and check every so often, stirring and adding more water as needed
- Toss in a few spoonfuls of taco powder to bring out more flavor as needed
- Set rice aside
- Add 3 teaspoons of olive oil to a pan and stir-fry zucchini until tender
- Set zucchini aside
- Add 3 teaspoons of olive oil to a pan and stir-fry onions until translucent
- Add bell peppers
- Add tofu
- Add taco powder as needed until at desired flavor
- Set tofu/bell pepper mixture aisde
- Put a warm flour tortilla on a plate
- Add the rice
- Add a few strips of zucchini
- Add some of the tofu/bell pepper mixture
- Roll the tortilla up and serve with salsa, if desired
Video: